Sep 10, 2004 The New Shiatsu Method: Helping the Body to Heal Itself by Ryoku Endo, translated by Michael Cristini and Tzvika Calisar [in AsianWeek]
Sep 10, 2004 The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson [in AsianWeek]
Jul 30, 2004 New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts by Mutsuko Tokunaga, translated by Yoko Toyozaki and Stuart Atkin [in AsianWeek]
Feb 06, 2004 The Chinese Chicken Cookbook: One Hundred Easy-to-Prepare, Authentic Recipes for the American Table by Eileen Yin-Fei Lo [in AsianWeek]
Feb 06, 2004 The Twenty Guiding Principles of Karate: The Spiritual Legacy of the Master by Gichin Funakoshi, translated by John Terramoto [in AsianWeek]
Oct 17, 2003 Sushi for Kids: A Children’s Introduction to Japan’s Favorite Food by Kaoru Ono, translated by Peter Howlett and Richard McNamara [in AsianWeek]
Mar 28, 2003 Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by Corinne Trang [in AsianWeek]
Dec 20, 2002 Hagakure: The Book of the Samurai by Yamamoto Tsunetomo, translated by William Scott Wilson [in AsianWeek]
Nov 29, 2002 Kamasutra by Vatsyana Mallanaga, translated by Wendy Doniger and Sudhir Kakar [in AsianWeek]
